Enzymatic browning control by combined citric acid and ascorbic acid treatment of organically grown leaf lettuce
ABSTRACT The effects of combined citric acid (CA) and ascorbic acid (AA) treatments for enzymatic browning control of organically grown leaf lettuce lettuce (Lactuca sativa Linn.) were investigated. Fresh organic lettuces were minimally processed into cut leaf pieces and immersed in 0.10%, 0.20% and...
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| Format: | Thesis |
| Language: | English |
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2007.
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